I had no idea that there’s a way to make some delicious scrambled eggs without using a single egg. Seasoned crumbled tofu accompanied by a couple of veggies creates the best “scrambled eggs” I’ve ever tasted. This scrambled tofu with spinach and bell pepper is absolutely delicious and it’s ready in less than 15 minutes. For seasoning this tasty dish, I use turmenic, cumin, chili and garlic powder. The golden turmenic is not only used for its flavor, but it also brings this vibrant, “eggie” color to the dish. The steps are so simple. You sautee the onion and the pepper in a skillet, you add the spinach and you braise it for a couple of moments. Finally you add the crumbled tofu and you season it to perfection. That’s all! Simple, nutritious and incredibly delicious!
Ingredients (for 2 servings):
- 200g extra firm tofu
- 1/2 red onion (50g)
- 1/2 red bell pepper (70g)
- 2 handfuls of spinach (50g)
- 1 Tbsp olive oil
- 2 Tbsp water / vegetable soup
- 1/2 tsp turmenic
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 pinch of chili
- salt to taste
- Pat tofu dry using a clean paper towel. Cover it with paper towel and place something heavy on top (I used some cans).
- Chop the onion and the bell pepper. Heat 1 Tbsp of olive oil in a skillet over low heat. Add the onion and the pepper and sautee for about 3 minutes.
- Wash the spinach, pat it dry and add it to the skillet. Cover with a lid and cook for 2 – 3 minutes or until soft.
- Unwrap tofu and crumble it using your hands. I a small bowl prepare a sauce by mixing the spices with water / veggie soup.
- Move the vegetables to one side of the skillet using a spatula and add the crumbled tofu to the empty side. Pour the sauce over the tofu and stir.
- Continue to cook over high heat until tofu begins to brown (for about 3 – 5 minutes).
- Serve immediately. I served my scrambled tofu with a large slice of homemade challah bread. Best breakfast ever!
French toast (or Pain perdu) is an absolutely divine breakfast. It’s nothing else but day-old bread soaked in a milk and egg mixture flavored with cinnamon and than fried in butter and served with honey and berries. I make this wonderful treat everytime I find myself in the position of throwing away stale bread. I find it fascinating how an unappealing slice of bread metamorphoses into something sublime.
For French toast I’ve used all sorts of bread, from plain white bread, to whole – wheat, focaccia, or ciabatta, from Romanian sweet bredt, babka or challah. I often use whole-wheat bread soaked in a flavorful egg, milk and brown sugar mixture. The fact that the bread is old gives the final product its fluffiness and keeps the slice together when soaked. If you have only fresh bread, you can always toast it in the oven for 10 minutes. Continue reading Whole – Wheat French Toast
Whenever I engage myself in over-ambitious bakery projects, I end up by throwing away the egg whites. Of course I plan on using them the following days, but I almost never do. And I strongly dislike wasting and throwing things away. Lately, to avoid any waste (and all the bad energy that comes with it), I take 2 egg whites at a time, I wrap them in cling film square, I season them with sea salt, olive oil and fresh herbs and I poach them in hot water. This way, you get some flavorful egg white balls, perfect for a weekend brunch.
When you prepare a classic egg white omelette, the dish tends to be a bit blend, but using this technique, the egg whites are full of flavor. Another great advantage is the fact that you can prepare 3 or 4 packages at a time so in 15 minutes, you can prepare a very satisfying breakfast for the whole family. I usually serve my poached egg whites on a slice of homemade bread covered with a generous amount of avocado spread. Simple and so delicious! Continue reading Poached Egg Whites
I only have one unbreakable rule: never to skip breakfast; everyone around me knows that even the scariest monster looks like a pretty fairy when compared to “hungry myself”. I’ve never been picky, so I eat almost everything for breakfast, from milk and cereal, to fruit, veggies, cheese, meat products and pastry (preferably two pieces at a time and preferably anything with chocolate on top). Whenever I have a free half an hour, I make burritos with tortilla made from scratch. Even though each time I use different toppings, my favorite version is the one that has creamy eggs, salmon, sauted zucchini and cherry tomatoes. These creamy eggs are absolutely divine, they are so silky and buttery and they don’t have that rubbery texture that scrambled eggs sometimes have. I tell you, this combo is amazing! Continue reading Breakfast Burrito (Creamy Eggs, Smoked Salmon, Zucchini and Cherry Tomatoes)